Thursday, 27 June 2013

Murukku Recipe

 
Back again after a week long break. It was a roller coaster ride in the last 1 week. The haze was very bad here in Singapore & we booked the tickets to India to spend a week's time. Unfortunately we had to cancel the tickets, as the so called "stupid Air India" flight schedule kept changing. The actual time was 10:30pm but then got rescheduled to 12, 1,  2, 2:30, 3, 3:30..... Then got to know that the Pilot was missing blabla... In the midst of all this my son got sick & had high fever. So we decided to cancel our trip & got home. Zion was in the hospital for 2 days & was treated for Viral infection called Croup caugh. Now he is better, all up & running.
 
So coming back to todays post, since childhood Chakkuli /Murukku has been one of my fav savoury snacks. My mom made these mostly during Christmas as part of Kuswar.  Kuswar in Konkani means Christmas sweets. My mom used to make more than 15 varieties of Xmas sweets & we used to go treat our friends with these. My Mom adds eggs, coconut milk in her Murukku recipe. Her Murukkus are very rich & tasty. This recipe here is not my Mom's recipe, but I tried Chef in you's recipe. You can visit here for the Original recipe. The recipe looked very simple & instant kind of. This was in fact instant & I made them under 1 hour. They were very crispy, tasty & we loved it. Since Zion's Birthday was around the corner I made a box full of these to serve the guests.
 
 
Makes around 30 big murukkus & 40- 45 small ones.
Making time: 1 Hour
 
Ingredients
  • 3 cups Rice flour
  • 1/2 cup Moong Dal (Yellow Lentil)
  • 1/4 cup Channa Dal (Bengal Gram)
  • 1 tsp Cumin seeds (Jeera)
  • 1 tsp Sesame seeds
  • 1 large pinch Asafoetida powder
  • 2 tbsp Butter
  • Salt as per taste
  • 1/2 Tspn chili powder
  • 1 cup of water
  • Oil for deep frying
Directions:
  1. Heat a heavy bottom pan, dry roast the Moong dal & channa dal until fragrant. Remove from heat & set aside to cool down. Once this is cooled, grind this to a fine powder
  2. Now in the same pan dry roast the rice flour for 2 to 3 mins on low flame. Remove & keep it aside.
  3. Add all the ingredients except butter in a large bowl & mix this well with a spatula
  4. Now using your fingers, knead it to a bread crumb consistency. Doing this will make the Murukku  crispy
  5. Now Add water until it comes together into soft dough (Like Chapati dough consistency)Close the dough with a kitchen towel & set aside for 10 mins.
  6. Prepare the Murukku making press with a star tip.
  7. Now take a large ball size of dough & fill the Murrukku maker with this. Make spiral shapes or just loose Murrukus. I made some large spiral Murukus & some small ones.
  8. I piped the Spiral Murrukus on a Parchment paper first.
  9. Now fry them in hot oil for about 2 to 3 minutes. I fried 5 Murukkus at a time in the oil. Depending on your Pan size you can decide on how many will fit in.
Here is the step by step picture:

Use a star tip in your Murukku making presser/machine


Here is the Video on how to make these spiral shapes:

video


Note:
  • These Murukku were very tasty, crunchy but a little hard to bite. I like it this way too so I loved eating them. (Like the ones you get in the store) Well the ones my Mom makes is melt in your mouth kinds:) I will post her recipe soon.
  • Make sure you store them in a air tight container. Mine stayed fresh for a week in a airtight box,


 

10 comments:

  1. lovely space you have and nice pictures.happy to follow you.

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  2. I have fallen in love with your murukkus. I wanted to make these at home for quite sometime, but didn't get the courage to do so :). I'm planning to bake it in the oven.

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    1. Thx Sudeshna:) let me know how the baked ones turn out

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  3. these look so yummy... hope to make some soon... good to hear that your son is back in track now...

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  4. We have been experiencing the same, the haze was really bad. It has cleared for the 2 days due to cloud seeding. Sorry to hear about your son and hope he is feeling better now.

    I have not really mastered the art of murukku. It can be easy to make provided we have mastered the technique. I remember only making it once and that was not the most fabulous turn out. I depend on my mum, she makes and I bring home for us. I am simply adoring the beautiful, crispy and crunchy murukku you made, its simple divine and just love it too much.

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  5. I love murukku...but mine always ends up being hard after frying...cant figure out why. But I still make them mostly for Diwali :-)
    Too bad you had to cancel you trip n all...but glad to know your little one is better...mine was sick for a week now, so I can imagine!

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  6. My hubby says this is luking superb....he wants me to make it for him...gonna try this and will let u know,.....

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  7. Oh wow, these look amazing and they are so perfectly round! Sounds like you had a terrible week.....I have to say I have lost all faith in Air India due to previous experiences.

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Sheela:)